Sunday, November 21, 2010

Fettuccine with Feta cheese, Ouzo and Prawns

Hey :)

My friend Marilena came over so that we can make the second pasta recipe as promised in my previous post. We decided that we wanted to use prawns and ouzo. Ouzo is really sweet so we wanted something salty to balance the flavor. We thought that feta cheese will help us achieve that.

Ouzo (ούζο) is an anise-flavored aperitif that is widely consumed in Greece and Cyprus. Similar aperitifs include Oghi from Armenia and among Western Armenians, pastis (France), arak (from the Levant) and raki (from Turkey) although, in Greece, raki is generally not anise-flavored. Its aniseed flavor is also similar to the anise-flavored liqueurs of sambuca (Italy) and patxaran (Bilbao, Spain) and the stronger spirits of absinthe (France) and a variation of Mastiha (Chios, Greece). It can be consumed neat or mixed with water. (wikipedia)

Feta (Greek: φέτα) is a brined curd cheese traditionally made in Greece. Feta is an aged crumbly cheese, commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads (e.g the Greek salad), pastries and in baking, notably in the popular phyllo-based dishes spanakopita ("spinach pie") and tyropita ("cheese pie") and combined with olive oil and vegetables. It can also be served cooked or grilled, as part of a sandwich or as a salty alternative to other cheeses in a variety of dishes.

According to the relevant EU legislation, only those cheeses produced in a traditional way in some areas of Greece (mainland and the island of Lesvos), and made from sheep's milk, or from a mixture of sheep's and goats’ milk (up to 30%) of the same area, may bear the name "feta".
However, similar white brined cheeses (often called 'white cheese' in various languages) are found in the eastern Mediterranean and around the Black Sea. Similar white cheeses produced outside the EU are often made partly or wholly of cow's milk, and they are sometimes called 'feta'. (wikipedia)

Serves 4

1 pack of Fettuccine
1 kg King Prawns
150 ml Ouzo
150 ml Fresh Creme
Feta Cheese
Vegetable stock
2 Tomatoes
2 Onions
White Pepper
Salt if necessary


Cook the paste as indicated.
Wash the Prawns really well and remove their intestines
Cut the onions and tomatoes into small pieces and put them in a pan with some oil and cook until soft.
Add the Prawns in the pan and cook until they become pink
Add the Ouzo and leave it to boil.
When the liquid is almost gone, add the Vegetable stock and the fresh creme
When it starts to boil add the pepper and the feta cheese in small pieces until it melts
Leave it until the sauce becomes thick
Taste it and add some salt if you think it needs it
Add some parsley if you want after its done


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